Agar agar must be the easiest pudding ever, and it is vegan and gluten free. Also, if you don't use too much sugar it will be low in calories (and no fat, I guess…).
For 4 serving I use 500ml of water, half tsp of agar agar powder (usually I use 1 tsp, but I wanted a softer and more wobbly jelly) and 1 tbsp of sugar (here too, personal taste!). For the Fresh As fruit powder dosage, it depends on your taste; for most fruit (like pineapple) I use 1 tbsp, or 1 and half tbsp (like passion fruit), but the raspberry powder is so intense that half tbsp with suffice, using the other half just to sprinkle on the jelly when is set. Bring to boil and pour into 4 jelly moulds. Let it cool down, refrigerate, and serve (with more Fresh As powder sprinkled on top).
This recipe is for Sweet New Zealand #32, the blogging event open to all Kiwi bloggers (living in NZ or overseas) and expats blogging from NZ. Frances is the host for March, and there are many prizes this month offered by Healthy Food Guide (Tote bag, magazine and zesty citrus zester), so check out how to enter by clicking here. Also let me know if you are keen to be a host in 2014, and book a month!
Photos and Recipes by Alessandra Zecchini ©
Where do you get your agar agar from? Are some brands better than others?
ReplyDeleteProbably there are better brands, but I tend to use Telephone brand because you can find it in all Asian stores (small sachets, last a long time since you just need a little). I use the plain one (no colour).
ReplyDeleteCiao dalla Dante!
ReplyDeleteI just purchased some agar agar last week to try but haven't got around to it yet. I really need to get a hold of some of the fresh as freeze dried powders to try! If you need any more hosts for Sweet NZ this year please let me know, I'd love to host it one month :)
ReplyDeleteHi Amanda, June is free if you are keen to host :-)
ReplyDeleteCiao
Alessandra